Pinpointing the emergence of muddy flavors in your fish
Many people have experienced a muddy off-flavor in farmed fish. While the aquaculture industry has known about the problem for 20 years, it continues to impact the consumption of otherwise healthy and potentially sustainable fish. Now, University of Copenhagen researchers have been able to pinpoint exactly when the off-flavors emerge. And this can make it easier to deal with the compounds that turn people away from farmed fish.
Yuk! Musty, earthy or muddy-tasting fish is never going to go over well with the family. Perhaps you’ve tasted it in trout caught from a put-and-take pond. The off-flavor ...










